It seems as if it was only yesterday that I started a bottle of Bottleworks XII from California’s The Bruery. Despite my best efforts it been quite hard to justify removing the crown and enjoying one of my limited number of bottles.
A short description of Bottleworks XII Imperial Witbier from The Bruery, is listed below.
Imperial Witbier, 8% ABV, sour mashed 1-2 days, and fermented with a blend of Berliner Weisse culture and Belgian Witbier yeast. Beer is barrel fermented in large red wine barrels (132 gal. barrels). Raspberries are added to the beer towards the end of fermentation directly to the barrel, and aged on the raspberries for a minimum of 1 month. The Berliner culture contains souring bacteria and the raspberries will add acidity to the beer. Brewed to commemorate Bottleworks 12th Anniversary.
Recognizing how successful this beer was, The Bruery has agreed to make a second batch of BW12, and ship it up to Seattle. Starting at 11 AM, July 23rd, Bottleworks will be selling, without a purchase limit, bottles of The Bruery Imperial Wit.
Then later that day, and until the beers runs out, The Burgundian Tavern (2253 North 56th Street) and Brouwer’s Café (400 North 35th Street) will be hosting draught parties to celebrate the re-release The Bruery Bottleworks XII. Starting at 5pm, The Burgundian Tavern starts emptying their keg followed by Brouwer’s Café follows at 7pm.